Flan / Caramel Custard (Banh Flan) – Instant Pot Recipe

This Instant Pot Flan / Caramel Custard (Banh Flan) recipe is a cinch to make with the help of everyone’s favorite electric pressure cooker. If you haven’t had Flan / Caramel Custard before, you’re in for a decadent treat. This chilled dessert is a silky and sweet custard made with just a few simple ingredients: eggs, milk and sugar. Whip up the Instant Pot Flan in minutes, easily pressure cook it and then chill in the fridge until it’s time to serve. This Instant Pot Flan recipe is simple, delicious and has a huge wow factor. Make some today to enjoy!

Flan / Caramel Custard (Banh Flan) - Easy Pressure Cooker Recipe | recipe from runawayrice.com

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Notes on the Instant Pot Flan / Caramel Custard (Banh Flan) Recipe, Tips and Tricks

Use a 4 cup heat-safe bowl for cooking the sugar. Be very careful when handling the bowl from the microwave. The bowl and caramel sauce are extremely hot. Avoid touching the sauce with your fingers.

My microwave is 1050 watts and I cook the sugar for exactly 3 minutes to get a golden caramel color. A lighter caramel is sweeter and a darker caramel is more bitter. Cook the caramel to your taste preference. When cooking the sugar in the microwave, add just 5 seconds at a time and then wait for 1 minute to see if the caramel is the desired color. Keep in mind the caramel is still deepening in color even after the cooking time is completed. Be careful not to burn the sugar. It happens very quickly.

Instead of the using the microwave, cook the sugar on the stovetop. Cook using Medium Low heat for approximately 5 minutes.

For a light citrus taste, add 1 tsp lemon juice to the sugar mixture before cooking. The lemon juice also prevents the sugar from recrystallizing.

Whole milk makes a rich and thick custard. Optionally, substitute with low-fat milk. Non-fat milk works but the custard may be a soft-set.

The 4 cup bowl fits in both the 6 quart Instant Pot and 8 quart Instant Pot. (I have the 8 quart Instant Pot.) This recipe yields 2 cups custard. The Flan can be cooked in individual ramekins. If making the Instant Pot Flan in 4 ramekins, steam for 8 minutes.

Instant Pot Flan / Caramel Custard / Banh Flan - Super Easy Pressure Cooker Recipe | from runawayrice.com

Use Low Pressure to cook the Flan. High Pressure will cause the custard to boil and develop bubbles. This will result in an “eggy” scrambled egg-like texture rather than a silky and smooth custard.

After pressure cooking, the center may be a bit jiggly. This is normal. Avoid jiggling the bowl as this will cause the custard to crack.

Refrigerate the Instant Pot Flan for at least 6 hours. Overnight is best and helps the Flan to set up nice and thick.

Watch the video for instructions.

 

If you enjoy this Instant Pot Flan / Caramel Custard (Banh Flan) recipe, you may also like:

 

Instant Pot Flan / Caramel Custard / Banh Flan

Flan / Caramel Custard (Banh Flan) - Instant Pot Recipe, Easy and Delicious! | recipe from runawayrice.com

Ingredients

Caramel
1/3 cup sugar
1 1/2 Tbsp water

Custard
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup sugar
1 1/2 cups whole milk

Directions

Making the Caramel

In a 4 cup heat-safe bowl combine the sugar and water.

Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.

Carefully swirl the caramel sauce coating the bottom half of the bowl.

Set aside and allow to cool while continuing with the next steps.

Making the Custard

In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.

Add the sugar and milk. Whisk together until thoroughly combined.

Strain the custard into the caramel bowl using a fine mesh strainer.

Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.

Add 1 1/2 cups boiling water into the Instant Pot cooking pot.

Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover with the lid and set the steam release handle to “Sealing”.

Set the pressure cooker to “Steam” mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.

Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.

Transfer the Flan into the refrigerator and chill for at least 6 hours.

Serving the Instant Pot Flan / Caramel Custard

To serve, run a knife around the flan to loosen it from the bowl.

Invert the bowl onto a quiche dish to remove the flan.

Serve the delicious Instant Pot Flan with fresh berries.

Refrigerate any remaining portions. Enjoy within 2-3 days.

Yields: 4 servings

Flan / Caramel Custard (Banh Flan) - Instant Pot Recipe, Fail-Proof! | recipe from runawayrice.com

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Flan / Caramel Custard (Banh Flan) - Instant Pot Recipe, Easy and Delicious! | recipe from runawayrice.com
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Instant Pot Flan / Caramel Custard / Banh Flan

Course: Dessert, Snack
Cuisine: Asian, International, Vietnamese
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 234 kcal
Author: Trang

This Instant Pot Flan / Caramel Custard / Banh Flan recipe is a cinch to make with the help of everyone's favorite electric pressure cooker. If you haven't had Flan / Caramel Custard / Banh Flan before, you're in for a decadent treat. This chilled dessert is a silky and sweet custard made with just a few simple ingredients: eggs, milk and sugar. Whip up the Instant Pot Flan in minutes, easily pressure cook it and then chill in the fridge until it's time to serve. This Instant Pot Flan recipe is simple, delicious and has a huge wow factor. Make some today to enjoy!

Ingredients

Caramel

  • 1/3 cup sugar
  • 1 1/2 Tbsp water

Custard

  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp vanilla extract
  • 1/4 cup sugar
  • 1 1/2 cups whole milk

Instructions

Making the Caramel

  1. In a 4 cup heat-safe bowl combine the sugar and water.
  2. Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.
  3. Carefully swirl the caramel sauce coating the bottom half of the bowl.
  4. Set aside and allow to cool while continuing with the next steps.

Making the Custard

  1. In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.
  2. Add the sugar and milk. Whisk together until thoroughly combined.
  3. Strain the custard into the caramel bowl using a fine mesh strainer.
  4. Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.
  5. Add 1 1/2 cups boiling water into the Instant Pot cooking pot.
  6. Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover the pot with the lid and set the steam release handle to "Sealing".

  7. Set the pressure cooker to "Steam" mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

  8. Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.
  9. Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.
  10. Transfer the Flan into the refrigerator and chill for at least 6 hours.

Serving the Instant Pot Flan / Caramel Custard

  1. To serve, run a knife around the flan to loosen it from the bowl.
  2. Invert the bowl onto a quiche dish to remove the flan.
  3. Serve the delicious Instant Pot Flan with fresh berries.

  4. Refrigerate any remaining portions. Enjoy within 2-3 days.

Recipe Video

Notes, Tips & Tricks

  • For a light citrus taste, add 1 tsp lemon juice to the sugar mixture before cooking. The lemon juice also prevents the sugar from recrystallizing.
  • Whole milk makes a rich and thick custard. Optionally, substitute with low-fat milk. Non-fat milk works but the custard may be a soft-set.
  • Use Low Pressure to cook the Flan. High Pressure will cause the custard to boil and develop bubbles. This will result in an "eggy" scrambled egg-like texture rather than a silky and smooth custard.
  • After pressure cooking, the center may be a bit jiggly. This is normal. Avoid jiggling the bowl as this will cause the custard to crack.

Nutrition Facts
Instant Pot Flan / Caramel Custard / Banh Flan
Amount Per Serving
Calories 234 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 3g 15%
Cholesterol 194mg 65%
Sodium 79mg 3%
Potassium 164mg 5%
Total Carbohydrates 34g 11%
Sugars 34g
Protein 7g 14%
Vitamin A 8.1%
Calcium 12.8%
Iron 3.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

Flan / Caramel Custard (Banh Flan) - Simple Pressure-Cooker Recipe! | recipe from runawayrice.com

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42 Responses to Flan / Caramel Custard (Banh Flan) – Instant Pot Recipe

  1. Kelly Regan April 22, 2019 at 8:09 am #

    If anyone happens to have this prepped and ready to go in the pot then realize that your model doesn’t do low pressure cooking (all lux models) fear not! I used the steam setting for 6 minutes instead of 12 and NPR for 10 minutes and it was beautiful! It didnt get bubbly or scramble at all. Will definitely be making again.

    • Trang April 25, 2019 at 11:25 am #

      Hi Kelly,
      Thanks so much for sharing how to make the flan in the Lux model with the Steam setting. I am thrilled you enjoyed the recipe! 🙂

  2. Annie April 12, 2019 at 1:10 am #

    Hi, can I use 2 – 3 ramekins instead of a big bowl? will the pressure and time settings be the same?

    • Trang April 12, 2019 at 12:21 pm #

      Hi Annie,
      2-3 ramekins would be just fine. Not knowing how deep your ramekins are, I suggest using the same pressure and cook time. Good Luck and let me know how it works out for you.

      • Annie April 16, 2019 at 7:08 am #

        Hi,

        Thank you very much for your reply. I managed to find one 4 cup bowl and followed your recipe exactly and it turned out amazing <3 I made flan several times before in oven but it was not that good. Great and yet very simple recipe! Thank you!

        • Trang April 16, 2019 at 1:37 pm #

          Hi Annie,
          I am delighted to hear you enjoyed the flan recipe and it was easy to make. Thanks for stopping by to share your results. Much love! <3

  3. Maria Diaz March 24, 2019 at 7:28 pm #

    If I double the recipe how should i steam it?

    • Trang March 24, 2019 at 8:34 pm #

      Hi Maria,
      Are you thinking about steaming it in one round pan or splitting into two pans? Let me know the sizes of your pan or ramekins and I can advise.

  4. Karen February 1, 2019 at 6:10 pm #

    Hi! I was wondering if the leftover egg whites from the egg yolks could be incorporated into your other recipe for the cotton cheesecake? Or would the proportion sizes now be off too much for the cheesecake? Thanks!

    • Trang February 1, 2019 at 7:50 pm #

      Hi Karen,
      This is a fantastic idea to use the leftover egg whites for making cotton cheesecake. It won’t throw the proportions off at all. More egg whites will make the cake fluffier and a bit jiggly. Enjoy!

  5. Cynthia January 27, 2019 at 10:17 pm #

    Hello! Thank you for this awesome and easy recipe! Since I’ve been paleo, I made this flan using coconut milk and coconut sugar instead and it turned out perfectly the first and second time, but not at all the third time around. So my question is – what went wrong? My third attempt (which was the same night as my 2nd one) came out completely liquid. It’s as if it had separated, so it looked translucent. Only differences I can think of between the two batches was that 1) I used 195 degree water vs. 212 degrees boiling, and 2) the instant pot might still have been pretty hot from the previous batch. I put the sad flan back in the IP for another 12 minutes to see if it will come out right, but I don’t have high hopes. I’m just looking for a reason why this happened so I can make sure to avoid it next time. Thank you!!

    • Trang January 28, 2019 at 8:37 am #

      Hi Cynthia,
      I am glad to hear you made this recipe paleo using coconut milk and it worked initially. I am curious: what type/brand of coconut milk did you use and were all 3 batches from the same container?

  6. Jane B January 7, 2019 at 10:14 pm #

    I’ve made this two days in a row. Flan every day ! Nice for breakfast or dessert ! Very delicious! Thank you for a recipe with less sugar and a bit lighter too . I’ve been trying to make flan for decades. I love this recipe. Now I have to make again. Not once have we waited to let it chill to flip and unmold all pretty. Flan is yummy warm too lol . I strain it 4 times and I am amazed by how silky in texture it becomes.

    • Trang January 11, 2019 at 7:16 pm #

      Hi Jane,
      Flan for breakfast! LOL 🙂 I am so glad to hear you’re enjoying the recipe. Your family sounds like mine and can’t wait for the flan to chill. Hot or cold, it’s delicious! Thanks for stopping by to share your results!

  7. Ju December 27, 2018 at 2:26 pm #

    I did exactly as per your instructions but after 10 mins natural release it was still very runny. Do you know why it did not set?

    • Trang December 29, 2018 at 10:57 am #

      Hi Ju,
      That’s how it should be. It will set further after refrigerating. Good Luck!

  8. Mel December 15, 2018 at 10:43 am #

    Is it supposed to be watery after steaming it? Or was I supposed to use the pressure cook button instead of the steam button?

    • Trang December 16, 2018 at 10:40 am #

      Hi Mel,
      Use the “Steam” button with Low Pressure for this recipe. The flan is jiggly after cooking and will set up in the refrigerator. Let me know how it turns out after you’ve chilled the flan. Good Luck!

  9. Vivian December 12, 2018 at 12:21 pm #

    Hi Kim- I’m trying to make the caramel in my microwave, but the mixture has crystalized before turning browning. I think my microwave is a lower wattage than yours.

    • Trang December 13, 2018 at 4:46 pm #

      Hi Vivian,
      Try adding 1 tsp lemon juice to the sugar to prevent it from crystallizing. Good Luck!

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